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Pumpkin Roll

I served these at my wedding brunch, I was married in November, I don’t recommend getting married in November but I do highly recommend this desert for all occasions or just for your family’s pleasure. My family loves it and requests it often. It is easy to make and stores well in the fridge. I have tried to make this with a spice cake mix but it really does not work well.

Prepare pan: Grease 15 x 10-inch jelly-roll pan; line with wax paper overlapping ends a few inches. Spray wax paper with non stick. This pan is smaller than the large cookie sheet most people use. Sprinkle a kitchen towel with powdered sugar. Set these aside.

FOR CAKE:
Beat eggs and granulated sugar in large mixer bowl until thick add lemon juice and pumpkin. Stir in flour, baking powder, baking soda, pumpkin pie spice and salt. Mix on low until well blended. Spread evenly into prepared pan. Sprinkle top with nuts. Bake in center of oven for 15-20 minutes or until top of cake springs back when touched.

Reroll cake. Without towel this time. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar. Cut in 1 inch slices to serve.

TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Notes

This is a delicious dessert to serve at a holiday gathering or any time in the fall. The pre-cut swirls of cake and cream cheese make for a wonderful snack.
I always make two because one just doesn’t last long enough.